Dessert Without Condensed Milk Cream

(Makes one 9-inch pie)

For the Crust:

• 1 1/2 cups graham cracker crumbs (or gluten-free crumbs)
• 1/4 cup melted coconut oil (or butter)
• 2 tablespoons maple syrup (optional for sweetness)

For the Filling:

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup cornstarch or arrowroot powder (to thicken)
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup maple syrup or honey (or sweetener of choice)
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnish:

• Toasted coconut flakes (optional)
• Whipped coconut cream (optional)

Instructions:

1. Make the Crust:
   In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture into the bottom of a pie dish to form an even crust. Chill in the fridge for 30 minutes to set.
2. Prepare the Coconut Filling:
   In a saucepan, whisk together the coconut milk, cornstarch, shredded coconut, maple syrup, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
3. Assemble the Pie:
   Pour the coconut filling into the chilled crust and smooth the top. Refrigerate for at least 3-4 hours, or until set.
4. Garnish and Serve:
   Once the pie has set, garnish with toasted coconut flakes and a dollop of whipped coconut cream. Slice and serve chilled for a tropical treat.

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Fruit Sorbet (Dairy-Free, No Condensed Milk)

If you’re craving a lighter dessert that’s full of natural sweetness, this Fruit Sorbet is the perfect choice. Made with just fruit and a little sugar or sweetener, this sorbet is naturally refreshing and packed with flavor—no condensed milk required!

Ingredients:

(Serves 4)

• 2 cups frozen fruit (berries, mango, peaches, etc.)
• 1/4 cup sugar, honey, or maple syrup (or sweetener of choice)
• 1/4 cup water or fruit juice (orange juice works wonderfully)

Instructions:

1. Blend the Ingredients:
   In a food processor or high-speed blender, combine the frozen fruit, sweetener, and liquid. Blend until smooth and creamy. If the mixture is too thick, add a bit more water or juice until it reaches a sorbet-like consistency.
2. Freeze:
   Transfer the sorbet mixture to a shallow dish and spread it out evenly. Freeze for 2-3 hours or until firm.
3. Serve:
   Scoop the frozen sorbet into bowls and serve immediately. Garnish with extra fruit or mint for an added touch.

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Why These Desserts Are So Great

• Natural Ingredients: These desserts rely on whole, unprocessed ingredients like avocado, coconut milk, and fresh fruit to create rich, creamy textures. No need for canned or processed sweetened condensed milk!
• Dairy-Free and Vegan Options: Each of these recipes can be made without dairy, making them perfect for people who are lactose intolerant, vegan, or just looking for dairy-free alternatives.
• Control the Sweetness: When you make desserts from scratch, you get to control how much sugar you add. You can keep it light and natural with maple syrup, honey, or even stevia for those watching their sugar intake.
• Versatile and Customizable: These desserts are easy to adapt. You can experiment with different flavors, toppings, and mix-ins based on your preferences or what you have in your pantry.

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Final Thoughts

Desserts without condensed milk offer a wonderful way to indulge your sweet tooth while avoiding processed ingredients. Whether you’re craving creamy mousse, a tropical coconut pie, or a refreshing fruit sorbet, these recipes prove that you don’t need condensed milk to make something that’s rich, satisfying, and naturally sweet.

So the next time you’re in the mood for a dessert that’s delicious, creamy, and free from the can, try one of these recipes. You’ll love how easy and satisfying it is to make treats that are both wholesome and indulgent. Happy baking (and blending)!